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Gusto Peru: 14 Recetas de la Cocina e Historias de los Platos Peruanos

Gusto Peru: 14 Recetas de la Cocina e Historias de los Platos Peruanos

          
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About the Book

Gusto Perú nos presenta los 14 platos más emblemáticos de la cocina peruana internacional, que han conquistado gustos, sabores y preferencias de los comensales internacionalmente. La chef, Irina Herrera Diaz a seleccionado cuidadosamente 14 platos de preferencia. El ceviche clásico peruano se ha convertido en el plato más emblemático de la cocina peruana en el mundo; representante gastronómico peruano más reconocido a nivel internacional, motivo de orgullo y símbolo de identidad gastro culinaria. Es tanto su éxito que es servido con diversas variaciones en otros países de Latinoamérica, Europa y en los Estados Unidos. Este delicioso plato marino está principalmente hecho en base a trozos de pescado, cebolla, ají, jugo de limón y sal. Sin embargo y dependiendo de la presentación, se le puede agregar camote, choclo, cancha serrana y algas marinas (yuyo). El Ají de Gallina, un plato fusión de ingredientes quechuas y españoles, Arroz Chaufa, creado por la fusión de comida china y peruana; consta de arroz frito acompañado de trozos de pollo, tortilla de huevo y diferentes tipos de carne y el Lomo Saltado, preparado de trozos de carne en tiras, cebolla, tomate y papas fritas. Muchas personas que han degustado la comida peruana, por primera vez están encantadas con la cocina peruana. Los platos de preferencia está el Lomo Saltado, Tallarines verdes, Ají de gallina, el clásico Tacu-Tacu (arroz y frijoles) el recetario presenta las recetas de fácil preparación acompañados de la historia que hay detrás de cada plato. El Gusto Perú nos presenta la historia del ceviche, el lomo saltado, los tallarines verdes, el ají de gallina, arroz con pollo, además de las entradas de preferencia, la papa a la huancaína, papa rellena, causa rellena de pollo, y el clásico ceviche de pescado. El Gusto nos presenta la historia que hay detrás de cada uno de los platos de la gastronomía peruana que se ha internacionalizado. Jorge Bedregal La Vera, antropólogo destaca en La historia de La Salchipapa, como una comida rápida muy popular. El origen de esta comida rápida se dio en las décadas de los 70 en el Perú, para luego convertirse en un plato viajo a otros países. Jorge Yeshayahu Gonzales-Lara, sociólogo nos relata en La historia del Tacu-Tacu, (arroz y frijoles) es un plato hermano de la Bandeja Paisa, Los Moros y Cristianos, Bandera Dominicana, Gallo Pinto, El Taco, El Pabellón y Las Pupusas salvadoreñas y el origen y punto de conexión fue entre la cocina africana. Los postajes se caracterizan por la mezclada y aderezos en cada región y toma identidad gastronómica propia.


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Product Details
  • ISBN-13: 9798663521130
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Height: 254 mm
  • No of Pages: 74
  • Spine Width: 5 mm
  • Width: 203 mm
  • ISBN-10: 8663521138
  • Publisher Date: 04 Jul 2020
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 222 gr


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